Light, intoxicating dessert, not so much from the content of wine, as from a balanced combination of tastes of sweet banana and sour lemon juice.
bananas 2 pcs.
white wine 2 cups
sugar 1 / 3-1 / 2 cup
gelatine 2 tablespoons
lemon juice 1-2 tbsp.
Mix in the pan sugar and gelatin. Pour half a glass of white wine, leave to swell for a few minutes. Add the remaining wine to the mixture, mix, put on a quiet fire and bring to a boil, mix, simmer for a minute or two.
Remove the mass from the heat and cool. Pour the lemon juice. Bananas cleaned, cut into circles, put in molds for muffins made of silicone. Pour the gelatinous mass, put in the cold for two hours. Jelly from white wine should completely freeze.